Beef Teriyaki Noodles
Beef Teriyaki Noodles
Why this Beef Teriyaki Noodles works
This Beef Teriyaki Noodles recipe brings together tender beef, flavorful sauce, and perfectly cooked noodles for a satisfying meal. It’s quick to prepare, making it a fantastic choice for busy weeknights. Plus, you can customize it to suit your tastes!
How to make Beef Teriyaki Noodles
Ingredients:
- 1 pound flank steak (cut against the grain into bite-sized pieces)
- ¼ cup cornstarch
- 1 pound chow mein or lo mein noodles (can use regular spaghetti too)
- 2 tablespoons oil (divided)
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- ½ cup low sodium soy sauce
- ½ cup mirin
- ½ cup light brown sugar
- 2 teaspoons sesame oil
- A couple dashes of fish sauce
- 1 teaspoon cornstarch
- 1 tablespoon water
- Green onions for garnish (if desired)
- Sesame seeds for garnish (if desired)
Directions:
- In a large bowl, toss the beef with the cornstarch and set it aside.
- Cook the noodles according to the package directions, then set aside.
- Heat 1 tablespoon of oil in a large skillet. Once the oil is hot, add the steak (work in batches to avoid overcrowding). Sauté until browned on both sides, about 3-4 minutes. Remove from the pan and set aside.
- Add the remaining tablespoon of oil to the same pan, then add the garlic and ginger; cook for 1-2 minutes.
- In a small bowl, combine soy sauce, mirin, brown sugar, sesame oil, and fish sauce. Pour this mixture into the pan and bring it to a simmer, cooking for 2-3 minutes.
- In another small bowl, mix cornstarch and water, then slowly pour it into the pan while whisking continuously until the sauce thickens to your liking.
- Add the steak and noodles to the pan, tossing to coat everything evenly with the sauce.
- Serve immediately, garnished with green onions and sesame seeds if desired.
How to serve Beef Teriyaki Noodles
Serve the Beef Teriyaki Noodles hot right off the stove. They make a hearty main dish and can be enjoyed on their own or paired with a light salad or steamed veggies for a complete meal.
How to store Beef Teriyaki Noodles
To store leftovers, let the noodles cool completely, then transfer them to an airtight container. They can be kept in the refrigerator for 3-4 days. For best results, reheat them on the stove with a splash of water to help loosen the sauce.
Tips to make Beef Teriyaki Noodles
- Choose the right beef: Flank steak is ideal for this recipe, but you can also use sirloin or ribeye.
- Don’t skip the cornstarch coating: It helps to tenderize the beef and gives it a nice crust when cooked.
- Customize your veggies: Feel free to add bell peppers, broccoli, or snap peas for extra nutrition and color.
Variations
For a vegetarian option, swap the beef for tofu or tempeh, and ensure your noodles are egg-free to keep it plant-based.
FAQs
Q: Can I use other types of noodles?
A: Yes! You can use rice noodles, udon, or even spaghetti if that’s what you have on hand.
Q: Is this recipe suitable for meal prepping?
A: Absolutely! Just store the cooked noodles and beef separately, so they don’t become mushy.
Q: Can I freeze Beef Teriyaki Noodles?
A: While it’s better fresh, you can freeze them. Use an airtight container and consume within 2-3 months for best taste.
Enjoy your delicious Beef Teriyaki Noodles!
Beef Teriyaki Noodles
Ingredients
Main ingredients
- 1 pound flank steak (cut against the grain into bite-sized pieces) You can also use sirloin or ribeye.
- ¼ cup cornstarch For coating the beef.
- 1 pound chow mein or lo mein noodles Regular spaghetti can be used as an alternative.
- 2 tablespoons oil (divided)
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- ½ cup low sodium soy sauce
- ½ cup mirin
- ½ cup light brown sugar
- 2 teaspoons sesame oil
- a couple dashes fish sauce
- 1 teaspoon cornstarch For thickening the sauce.
- 1 tablespoon water To mix with cornstarch.
- to taste Green onions for garnish
- to taste Sesame seeds for garnish
Instructions
Preparation
- In a large bowl, toss the beef with the cornstarch and set it aside.
- Cook the noodles according to the package directions, then set aside.
Cooking
- Heat 1 tablespoon of oil in a large skillet. Once hot, add the steak (work in batches to avoid overcrowding). Sauté until browned on both sides, about 3-4 minutes. Remove from the pan and set aside.
- Add the remaining tablespoon of oil to the same pan, then add the garlic and ginger; cook for 1-2 minutes.
- In a small bowl, combine soy sauce, mirin, brown sugar, sesame oil, and fish sauce. Pour this mixture into the pan and bring to a simmer, cooking for 2-3 minutes.
- In another small bowl, mix cornstarch and water, then slowly pour it into the pan while whisking continuously until the sauce thickens to your liking.
- Add the steak and noodles to the pan, tossing to coat everything evenly with the sauce.
Serving
- Serve immediately, garnished with green onions and sesame seeds if desired.
